66. The last thing to be scored, namely, the _flavor_, merits 30 points.
To determine this characteristic, chew a small piece of bread well. If
it is not sour nor musty, has a sweet, nutty flavor, and shows that the
correct amount of salt and sugar were added in the mixing, it may
receive a perfect score.
USE OF THE BREAD MIXER
67. The advantage of a bread mixer in bread making is that it
practically does away with hand mixing and kneading; however, all the
other steps described are the same, depending on the process used. As
has been mentioned, the housewife who bakes such a small quantity as
three or four loaves of bread can get along very well without a bread
mixer; at least, for so few loaves a bread mixer does not seem so
necessary as when six or more loaves are to be made at one time, when it
is a decided convenience. However, bread mixers can be had in various
sizes to meet the requirements of the housewife.
68. In using a bread mixer like that described in _Essentials of
Cookery_, Part 2, the ingredients are placed in the mixer and thoroughly
mixed together by turning the handle, and after the sponge or the dough
has risen, the kneading is performed by again turning the handle. The
amount of turning to be done is, of course, regulated by the ingredients
and the method that is followed.
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